Breakfast Enchilada Ranchero
Start your day with a bold and flavorful twist on a classic favorite: Breakfast Enchilada Ranchero. This irresistible dish combines fluffy scrambled eggs, savory black beans, and gooey Monterey Jack cheese, all wrapped in soft corn tortillas and baked to perfection under a blanket of zesty ranchero sauce. Topped with fresh cilantro, green onions, and a dollop of creamy sour cream, these enchiladas are a morning indulgence that’s both comforting and satisfying. Perfect for brunch gatherings or a weekend family feast, this recipe is ready in just 45 minutes and makes four hearty servings. Whether you're craving a Tex-Mex-inspired breakfast or a unique twist on enchiladas, this dish is bound to become your new go-to.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 2 tablespoons milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons butter
- 1.5 cups shredded Monterey Jack cheese
- 8 pieces corn tortillas
- 1 cup canned black beans, drained and rinsed
- 2 tablespoons vegetable oil
- 1.5 cups prepared ranchero sauce
- 0.25 cup fresh cilantro, chopped
- 2 stalks green onions, sliced
- 0.5 cup sour cream
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Heat a nonstick skillet over medium heat and melt the butter. Add the egg mixture and cook, stirring gently, until soft scrambled. Remove from heat and set aside.
Warm the tortillas by briefly heating them in a dry skillet or wrapping them in a damp paper towel and microwaving for 30 seconds.
Place a small portion of scrambled eggs, black beans, and shredded cheese in the center of each tortilla. Roll them tightly and arrange them seam-side down in the prepared baking dish.
Brush the rolled tortillas with vegetable oil to prevent them from drying out.
Pour the ranchero sauce evenly over the enchiladas, ensuring they are well coated. Sprinkle the remaining shredded cheese on top.
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and the sauce is bubbling.
Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and green onions.
Serve hot with a dollop of sour cream on the side. Enjoy your Breakfast Enchilada Ranchero!
Nutrition Facts
Calories |
2980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 1392 mg | 464% | |
| Sodium | 4887 mg | 212% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 28.9 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 1976 mg | 152% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2676 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
